His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!

My wife and I were fortunate enough to get to eat at a "Tuna Event" at Sebo (a sushi bar in San Francisco) where Chris Cosentino teamed up with the two chef/owners of Sebo. The roasted tuna spines were one of the 12 (or 13 or 14) dishes served that night and they were spectacular. Really very much like ribs with incredibly juicy bits of flavorful meat and the chilies were quite hot. We also had his menu staple from Incanto, Spaghettini with shaved tuna heart. An amazing dish, too.

I agree with Lambsauce...it's not different from ribs, but I'm really weird about bones and stuff anyway (I usually end up eating buffalo wings with a fork ;) ). I don't think I'd be brave enough to try it.